Fennel Soup II

Fennel Soup II

7
Laka kuharica 7

"Light, refreshing, and wonderful vegetable soup."
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Ingredients

25 m servings 75 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  2. Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

I've been eyeing this recipe for a while, but I don't have a pressure cooker. I finally decided to make it as I often make soup. I roasted my fennel and leek to bring out the natural flavors a...

Most helpful critical review

This was lacking in flavor for me. I'll try some other ones.

I've been eyeing this recipe for a while, but I don't have a pressure cooker. I finally decided to make it as I often make soup. I roasted my fennel and leek to bring out the natural flavors a...

This was weird, but good. I ended up making this with a cube of beef bouillon cube and 1 can of beef broth, since my fennel bulb was pretty large. I added 1/4 teaspoon of red pepper flakes, and ...

This was incredibly delicious and really, really easy. I did use homemade stock rather than the bouillon cube and I also cooked for 20 minutes and used the quick-release method rather than wait...

This was lacking in flavor for me. I'll try some other ones.

Really simple and really good! I don't have a pressure cooker, so cooked it in a pan for about an hour. I used Trader Joe's low sodium vegetable broth. You could probably add stuff, but it's ...

Thank you SO much for this recipe! I got fennel in my weekly produce box and panicked because my husband and I do not like licorice at all. Well, this soup had no taste of licorice, and had a wo...

I was feeling under the weather, so I made this. It was great! I have never used fennel before. I was surprised that the it didn't impart a licorice taste- just the perfect bit of mellow sweetne...